How to Make Soy Milk (or Cashew Milk!)

My mom purchased me a soymilk maker for Christmas and I absolutely LOVE it! It makes delicious soymilk, cashew milk, rice milk, ANY kind of milk, really. There’s very little work involved; all you have to do is soak the nut/grain/bean you want to drink the night before and the soymilk maker takes care of the rest! Here’s my video explaining the process:

You can also make tofu from the soymilk ingredients (I haven’t tried it yet, but I will soon) and the possibilities with bean/nut combinations are really endless. The brand I’m using is Soyapower Plus, which is on the more expensive side (about $199.95) but it’s more convenient than other versions I’ve used.

Below is my favorite type of milk recipe: cashews with cinnamon and a little sugar in the raw. I hope you try it at home – it tastes just like horchata!!

Cashew Milk with Cinnamon

1 cup raw cashews, soaked overnight
6 cups water
2 tablespoons cinnamon
1/2 tablespoon sugar (you can add more if you’d like)

Soak the cashews in water overnight (at least 8 hours). In the morning, wash off the cashews and place them in the Soyapower Plus. After the cashews have been ground, sift the cashew milk from the nuts (known as okara) and add cinnamon and sugar. You can save the extras to add to meatballs, meatloaf, dumpling stuffing, or for facial products!